Remove the hard core and thinly s;lice the pointed cabbage. Chop the onion. Peel, wash and boil the potatoes for 25 minutes in plenty salted water.

Heat a tbsp butter and sauté the onion for 3 minutes before adding the garlic and cabbage. Cook for another 4 to 5 minutes. Crumble in half a chicken or vegetable bouillon cube, add 3 tbsp water, put the lid on and smother it for 10 to 15 minutes while stirring now and then. You want it tender but with a bite.

Stir in the grainy mustard, yellow mustard, curry powder and sweet soy sauce. Give it a few more minutes over low heat. Drain your potatoes, steam-dry them, add butter to taste and pour in the warm milk.

Give the potatoes a quick mash, but keep them chunky. Add the cabbage, stir or mash it in and season with pepper to taste.